HELP!!! Lemon Cake Recipe?

Corrinne Ruozzo: Lemon Cake with Lemon Filling and Lemon Butter Frosting INGREDIENTS2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/2 cup butter 1 1/4 cups white sugar 3 eggs 1 teaspoon vanilla extract 1 cup milk 1 tablespoon grated lemon zest 1/2 cup fresh lemon juice 1 tablespoon cornstarch 6 tablespoons butter 3/4 cup white sugar 4 egg yolks, beaten 4 cups confectioners' sugar 1/2 cup butter, softened 2 tablespoons fresh lemon juice 1 teaspoon grated lemon zest 2 tablespoons milk DIRECTIONSPreheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or un! til a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely. To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil). Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon l! emon zest until smooth. Beat in milk, and increase speed and c! ontinue to beat until light and fluffy. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time....Show more

Roni Kurz: Lemon Layer CakeLemon Cake: 2 1/2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, slightly softened 1 1/2 cups granulated sugar 2 large whole eggs, at room temperature 3 large egg yolks, at room temperature 2 teaspoons vanilla extract 1 teaspoon grated lemon zest 1/4 cup fresh lemon juice 1/2 cup whole milk Lemon Filling 2 large egg yolks 1/3 cup granulated sugar 1/4 cup fresh lemon juice 2 tablespoons unsalt! ed butter, slightly softened Pinch of salt 1 teaspoon finely grated lemon zest 1/2 cup heavy cream Lemon Frosting: 3/4 cup (1 1/2 sticks) unsalted butter, softened 3 1/2 cups confectioners' sugar 2 tablespoons heavy cream 2 teaspoons fresh lemon juice 1/4 teaspoon vanilla extract 1 teaspoon finely grated lemon zest To make the lemon cake:Preheat the oven to 350°. Butter the bottom and sides of two 9-inch round cake pans. Dust the pans with flour and tap out the excess. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Stir together the dry ingredients with a whisk. Set aside. In an electric stand mixer, using the paddle attachment or beaters, beat the butter on medium speed for about 30 seconds, or until creamy. Gradually add the sugar, increase the speed to medium-high, and continue to beat until the mixture is light, about 3 minutes. Scrape down the sides of the bowl. Add the whole eggs and egg yolks, one at a time, beating well after each ! addition. Beat in the vanilla and lemon zest. Reduce the speed to low a! nd gradually beat in the lemon juice (the batter will appear curdled at this point but will smooth out after you add the dry ingredients). Beat in the dry ingredients in 3 additions alternately with milk in 2 additions. Scrape down the sides of the bowl and beat for another 10 seconds. Scrape the batter into the prepared pans. Bake the cakes for 20 to 25 minutes, or until a toothpick inserted into the center of each cake comes out clean. Cool the cakes in the pans on wire racks for 20 minutes. Invert the cakes onto the racks and cool completely. To make the filling:In a medium non-reactive saucepan, whisk together the yolks and sugar until combined. Whisk in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 6 minutes, or until the mixture turns opaque, thickens, and coats the back of the spoon. Do not let the filling boil, or it will curdle. Pour the mixture through a fine mesh sieve into a medium bowl. Stir in t! he lemon zest and allow the filling to cool. Cover with plastic wrap, pressing directly onto the surface, and refrigerate for 1 hour, or until chilled. In a clean bowl of the electric mixer, using the whisk attachment or beaters, beat the heavy cream on high speed until soft peaks form. Remove the lemon filling from the refrigerator and whisk until smooth. Using a rubber spatula, gently fold the whipped cream into the filling. Cover the bowl and refrigerate the filling until ready to assemble the cake. To make the frosting:In the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds. Gradually beat in the confectioners' sugar on low speed. Add the cream, lemon juice, vanilla, and lemon zest. Increase the speed to medium-high, and beat for about 3 minutes, or until the frosting is light and fluffy. To assemble the cake:Trim the tops of the cakes so they are flat. Place one cake layer on a serv! ing plate. Pile the lemon filling onto the center using a small offset ! metal spatula, and spread it into an even layer, leaving a 1-inch border around the edge of the cake layer. Top with the second cake layer. Frost the top and sides of the cake with the lemon frosting. (If some of the filling oozes out from the middle, just blend it with the frosting around the sides of the cake.) Serve the cake immediately, or refrigerate and bring to room temperature before serving. Note:You should have enough filling to make four layers. Separate the filling into 3 even portions before you assemble the cake so each layer is evenly filled. Place a 2x1 board next to the cake. Lay the board next to the cake to use as a guide to trim the cake first to 2 inches, then lay the board down to cut the layers in half (1 inch wide)...Show more

Sharee Doak: Lemon pound cake recipe Recipe ingredients: * 3/4 cup granulated sugar * 1/3 cup butter or margarine, softened * 1 cup sour cream * 3 egg whites * 1 tablespoon lemon juice * Grated rind of 1! lemon * 2 1/2 cups all-purpose flour * 1 teaspoon baking soda * A grating of fresh nutmeg * Lemon syrup: o 1/2 cup granulated sugar o 1/4 cup fresh lemon juice o 1/4 cup water Recipe method: * Beat the sugar and butter together until light and fluffy. * Add the sour cream, egg whites, lemon juice and lemon rind, and beat until smooth. * Add the flour, baking soda, and nutmeg and beat until smooth. * Pour into a greased and floured loaf pan. * Bake in a preheated 350 degrees F oven for 40 to 50 minutes, until a wooden pick inserted in the center comes out clean. * Cool on a wire rack. * Spoon the warm lemon syrup over the cake, allowing it to soak in. * Lemon syrup: Combine all ingredients in a small saucepan and bring to a boil over moderate heat, stirring to dissolve the sugar. Cool slightly before pouring over cake....Show more

Leif Andreason: INGREDIENTS:2 cups all-purpose flour2 teaspoons baking powde! r1 teaspoon salt1/2 cup butter1 1/4 cups white sugar3 eggs1 teaspoon va! nilla extract1 cup milk 1 tablespoon grated lemon zest1/2 cup fresh lemon juice 1 tablespoon cornstarch6 tablespoons butter3/4 cup white sugar4 egg yolks, beaten 4 cups confectioners' sugar1/2 cup butter, softened2 tablespoons fresh lemon juice1 teaspoon grated lemon zest2 tablespoons milk DIRECTIONS:1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside. 2. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. 3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely. 4. To make filling: In medium saucepan, mix ! together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil). 5. Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours. 6. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy. 7. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. ! Place 1 layer, cut side up, on a serving plate. Spread with half of the! lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time....Show more

Hye Caulley: http://www.leitesculinaria.com/recipes/cookbook/le...U COULD TRY THIS RECIPEIT LOOKS GREAT

Melissa Lavallie: 3 cups cake flour 1 teaspoon baking soda 1/4 teaspoon salt 6 eggs 2 cups white sugar 1 cup butter, softened 2 teaspoons grated lemon zest 2 tablespoons lemon juice 1 cup plain yogurt Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube pan. Sift the flour, baking soda, and salt together. Set mixture aside. Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside. Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, and lemon juice tog! ether until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12....Show more